Fondant Ribbon Cake

Christmas Cookies

My 9 year old daughter decorated all these Christmas cookies for her friends.

 Recipe adapted from Baking Wonderland

牛油 200克
面粉 350克
幼糖 150克
蛋 1粒

做法：
1）牛油+幼糖打发，加入面粉轻轻拌均匀即可，无需揉面。
2）擀平，印出喜欢的形状.
3）140-150度，15--20分钟



Royal Icing ( 糖霜）

I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out.

Christmas Vanilla Cupcakes

Christmas Dark Chocolate Cupcakes

Recipe from Betty Crocker 

I used white frosting without the chocolate and replace the Christmas sprinkles for the chocolate shards. 

Ingredients

Baking Cups

Chocolate Shards

2  tablespoons dark chocolate chips (1 oz)

Frosting

1 1/3 cups dark chocolate chips

1/4 cup butter, cut into small pieces

1 cup whipping cream

Cupcakes

1 cup Gold Medal® all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 cup boiling water

1/3 cup unsweetened baking cocoa

1/2 cup butter or margarine

3/4 cup sugar

1/2 teaspoon vanilla

1 egg

Directions

1. In small microwavable bowl, microwave 2 tablespoons chocolate chips uncovered on High 1 minute, until melted, stirring once halfway through heating. Pour chocolate onto 12 x10-inch sheet of waxed paper; spread in thin layer, forming 3 x3-inch square. Place second 12 x10-inch sheet of waxed paper over chocolate square; press to release air bubbles. Roll waxed paper tightly into a cylinder. Regenerate until set.

2. In medium heat- place 1 1/3 cups chocolate chips and 1/4 cup butter. In small microwavable bowl, microwave whipping cream on High about 1 minute or until cream just begins to simmer. Pour cream over chips and butter; beat with whisk until chocolate is melted and mixture is smooth and shiny. Refrigerate 30 to 45 minutes until completely cooled, stirring occasionally.

3. Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 12 regular-size muffin cups. In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix boiling water and cocoa until dissolved.

4. In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, beating well. Beat 2 more minutes. Beat in vanilla and egg until blended. On low, alternatively add flour mixture and cocoa mixture, beating just until blended. Divide batter among muffin cups. Bake 20 to 25 minutes or until toothpick comes out clean. Cool 5 minutes. Remove from pan to cooling racks. Cool completely.

5. Beat frosting with electric mixture on medium speed until light and fluffy, about 30 seconds (Do not overheat.) Fit decorating bag with large star tip. Fill bag with frosting. Pipe frosting in circular top of each cupcake and mounding frosting slightly in center.

6. Unroll waxed paper cylinder, causing chocolate to crack creating shards. Garnish each cupcake with chocolate shards. Store in refrigerator.

I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out.

Chocolate Fudge

Recipe from Nestle

P/S : I use silicon mould .

Ingredients:

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract
Directions:

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out.

Happy Winter Solstice 冬至快乐

Christmas Fondant Cupcakes

My first attempt at Fondant cupcakes!

Fondant cupcakes is in my to do list for a long long time. At last i found time to make these cute and cheerful cupcakes for this year Christmas. I use store bought ready cake mixed for the cupcakes and ready use fondant. Here the outcome after 4 hours of work. For me the fondant just like play dough. You can create whatever pattern in mind. 

I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out.

Look easy but really time consuming. Took me 4 hrs for these fondant cupcakes deco!

Christmas cupcakes specially made for family and friends!   

Christmas Log cake

Recipe from Carol

巧克力戚風蛋糕體

35cmX24cm平板蛋糕1個

材料:

麵糊部份:

蛋黃4個,細砂糖20g, 沙拉油(任何液體植物油)30g,水(或牛奶)30cc,

杏仁粉(Almond powder)15g,低筋麵粉55g,無糖純可可粉15g,

夾餡用核桃60g,

蛋白霜部份:

蛋白4個,檸檬汁1/2茶匙,細砂糖45g

事先準備工作:

1.所有材料量秤好,(雞蛋使用冰的)

2.雞蛋將蛋黃蛋白分開(蛋白不可以沾到蛋黃,水份及油脂)

3.低粉+無糖純可可粉混合均勻用濾網過篩

4.核桃放入烤箱中用160度c烤6-7分鐘至香脆,切碎備用( I didn't put ) 

5.烤盤鋪上白報紙(烤盤可以噴少些水或抹一些奶油固定烤紙)

6.烤箱打開預熱至170度c

步驟:

1.蛋黃+細砂糖用打蛋器攪拌均勻

2.依序將液體植物油及杏仁粉加入攪拌均勻

3.將過篩好的粉類與水分2次交錯混入攪拌均勻成為無粉粒的麵糊

(不過度攪拌造成麵粉產生筋性影響膨脹)

4.蛋白先用打蛋器打出一些泡沫,然後加入檸檬汁及細砂糖(分2次加入)打成尾

端挺立的蛋白霜(乾性發泡)

(關於蛋白霜打發方式請參考: 蛋白霜打發)

5.挖1/3份量的蛋白霜混入蛋黃麵糊中,用橡皮括刀延著盆邊翻轉及劃圈圈的

方式攪拌均勻

6.然後再將拌勻的麵糊倒入剩下蛋白霜中

7.將麵糊用橡皮括刀由下而上翻轉的方式混合均勻

8.麵糊倒入鋪上白報紙的烤盤中用括板抹平整.進爐前在桌上輕敲幾下敲出較大的氣泡

,放入已經預熱到170度C的烤箱中烘烤13-15分鐘 (時間到用手輕拍一下蛋糕上方

,如果感覺有沙沙的聲音就是烤好了)

9.出爐後移到桌上將四周烤紙撕開散熱放涼

(蛋糕一定要移出烤盤,避免烤盤餘溫將蛋糕悶至乾硬)

10.完全放涼後將底部烤紙撕開備用

二.夾餡巧克力鮮奶油

材料:

a.動物性鮮奶油(乳脂肪35%)200g,藍姆酒(或白蘭地)1茶匙,

b.苦甜巧克力磚100g,

步驟:

1將a部份的動物性鮮奶油+藍姆酒用中低速打至尾端挺立的程度

,然後先放入冰箱冷藏

(氣溫高鋼盆底部要墊冰塊,用低速慢慢打發,就不容易產生油水

分離的狀況)

2.巧克力磚切碎放入鋼盆中

3.找一個比工作的鋼盆稍微大一些的鋼盆裝上水,煮至50度c

4.將裝有巧克力碎的工作盆放上已經煮至50度c的水中用

隔水加溫的方式融化巧克力

(融化過程大約需要7-8分鐘,中間稍微攪拌一下會加快速度,

若水溫變冷,可以再加溫到50度c)

5.將冰箱中打好的鮮奶油拿出,馬上將巧克力醬趁溫熱倒入快速攪拌均勻即可

(如果沒有趁熱將巧克力醬倒入,會沒有辦法攪拌均勻,巧克力會凝固)

6.蛋糕底部墊著撕下來的烤紙,烤面朝上

7.在蛋糕開始捲起處用刀切3-4條不切到底的線條

(這樣捲的時候中心不容易裂開)

8.將夾餡的鮮奶油均勻塗抹在蛋糕表面

9.再將事先準備好的核桃碎均勻灑上( I didn't put) 

10.用手稍微按壓核桃,使得核桃壓入巧克力鮮奶油中

11.由自己身體這一側緊密將蛋糕往外捲

12.最後用烤紙將整條蛋糕捲起,蛋糕收口朝下用塑膠袋裝起放置到

冰箱冷藏至少2-3小時以上定形

三.巧克力甘那許杏仁淋醬

材料:

a.動物性鮮奶油(乳脂肪35%)100g,苦甜巧克力磚100g,

水麥芽(或蜂蜜)1大匙

b.杏仁粒50g

步驟:

1.苦甜巧克力磚切小塊放入盆中

2.杏仁粒放入烤箱中用150度c烤4-5分鐘至微微金黃香脆,取出放涼

3.動物性鮮奶油加熱至沸騰,趁熱將一半份量倒入苦甜巧克力碎中

4.將水麥芽加入快速攪拌融化

5.再將剩下的動物性鮮奶油倒入

6.混合攪拌至巧克力塊完全融化

7.完全冷透將烤好的杏仁粒加入混合均勻

8.放室溫一段時間會變的更為濃稠就可以使用

9.冷藏好的蛋糕捲從冰箱取出,頭尾各斜切出一小段蛋糕

10.將切下來的蛋糕隨意交錯擺放在蛋糕捲上做出樹幹形狀

11.將濃稠的巧克力甘那許淋醬均勻塗抹在蛋糕捲表面

(切面處不要塗抹)

12.用叉子隨意括出樹皮的紋路

13.視個人喜好'裝飾聖誕飾品即可

14.放冰箱密封冷藏保存約可以4-5天

I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out.

Double Indulgence Chocolate Cake

I want a tall cake so i baked the double recipe of this cake. This cake was baked specially for a friend's birthday !

Chocolate Cake

Ingredients

sponge cake

(A)
5 egg yolk
60g sugar
80g Milk
60g corn oil

(B)
130g plain flour
30g coco powder
1 tsp baking powder
1/4 baking soda
1tsp vanilla essence

(C)
5 Egg white

(D)
100g sugar
1/4 tsp Cream of Tartar


Method
1. Beat A till well combined, add in B and Mix well, Set aside.
2. Whip C till foamy, gradually add in D and whisk until soft peak form.
3. Mix egg white mixture into batter gradually and stir gently till well incorporated. Pour batter into 8 inch mould.
4. Bake at 140 C in a preheated oven for 50 minutes till cooked. Remove and invert, set aside. Unmould once the cake is cool and cut the cake horizontally into 2 layes.

Chocolate Cream filling

(E)
200g top whipping cream

(F)
150g dark chocolate ( melted)
100ml hot milk
Mix well and set aside till cold.

(G)
Gelatin 2 pack = (14 g)
50ml water
Cook G till gelatin powder dissolved.

Whip E till hard peak and add in F and G, Whip in cutting way till chocolate set.


Chocolate Ganache

(H)
250g dark chocolate ( Chopped)

(I)

135g  Heavy whipping cream
20g butter

Poach H till melted, slowly add in heated I, and stir gently till well incorporated. Let cool.

Cut the cake horizontally into 2 layers. Place a layer of cake onto a 9" baking ring, spread a layer of chocolate filling onto first layer of cake then repeat previous step and pour all the filling in the empty space of cake, spread evenly and chill in refrigerator till set.

Decoration: Remove the cake from refrigerator and drizzle Chocolate Ganache over, then spread evenly. Cover the edge with love letter and tie with ribbon. Decorate with some fresh fruits.

Mango Mille Crepe Cake

Ingredients :

Milk 225g
Egg 130 g
Salt 1/4 tsp
Flour 65g
Icing Sugar 28g
Butter ( melted) 30g

Cream
Milk 170g
Instant Custard powder 100g
Heavy whipping cream 360g
1 Mango sliced and cubed

Method for crêpes batter:
1) Melt the butter in a microwave about 30 second

2) With a mixer on medium-low speed, beat together the eggs, milk, butter, sugar and salt. Slowly add in flour. Sieve the batter into a container cover and rest for one hour.

3) Place a nonstick or seasoned 6-inch crêpe pan over medium heat and cover the surface with oil. Add 1 tablespoon batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute. (you need to peek constantly, do this with a rubber spatula) Then carefully lift an edge and flip the crêpe with your fingers. Cook on the other side for 5 seconds. Flip the crêpe onto a flat surface. Repeat until you have 23 perfect crêpes. Remember to stir the batter before use.

Method for assembling cake:

1) Mix the milk and custard powder in a mixer for low speed till thick.

2) Whip the heavy cream. Fold a quarter of the whipped cream into the pastry cream, then the rest.

3) Lay 1 crêpe on a cake plate. Using an a rubber or icing spatula, cover with a layer of pastry cream and one slice of mango. Repeat until you've used all of the crêpes. Lay the best-looking crêpe on top.

4) Chill for 2 hours. Dust with sifted Icing sugar. When ready to serve, slice it like a cake.

Strawberry Mille Crepe Cake 法式草莓千层蛋糕

Ingredients :

Milk 225g
Egg 130 g
Salt 1/4 tsp
Flour 65g
Icing Sugar 28g
Butter ( melted) 30g

Cream
Milk 170g
Instant Custard powder 100g
Heavy whipping cream 360g
15 strawberry

Method for crêpes batter:

1) Melt the butter in a microwave about 30 second

2) With a mixer on medium-low speed, beat together the eggs, milk, butter, sugar and salt. Slowly add in flour. Sieve the batter into a container cover and rest for one hour.

3) Place a nonstick or seasoned 6-inch crêpe pan over medium heat and cover the surface with oil. Add 1 tablespoon batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute. (you need to peek constantly, do this with a rubber spatula) Then carefully lift an edge and flip the crêpe with your fingers. Cook on the other side for 5 seconds. Flip the crêpe onto a flat surface. Repeat until you have 23 perfect crêpes. Remember to stir the batter before use.


Method for assembling cake:

1) Mix the milk and custard powder in a mixer for low speed till thick.

2) Whip the heavy cream. Fold a quarter of the whipped cream into the pastry cream, then the rest.

3) sliced straberry into thin slice

4) Lay 1 crêpe on a cake plate. Using an a rubber or icing spatula, cover with a layer of pastry cream and some strawberry .Repeat until you've used all of the crêpes. Lay the best-looking crêpe on top.

5) Chill for 2 hours. Dust with sifted Icing sugar. When ready to serve, slice it like a cake.

Sweet Thai Chili Snow Crabs

This year we had an early Christmas party due to my family friends will be away for Christmas holiday. I love to cook seafood and for this year Christmas theme is "Seafood". Snow crab is in season and i think that my guests like this dish very much.

4lb Snow crabs  - weight about 1.8kg 
Garlic chopped - 2 tablespoons
Ginger Chopped - 2 tablespoons
Chili Chopped - 6 small red chili
Egg - 3

Sauce:
Chilli paste - 2tbsp
Tomato sauce - 2/3 bowl
Thai chili sauce - one bowl
Chili sauce - put according to your own taste

Sugar - 1 tbsp can add more if you like sweet
soy sauce - to taste
Water - about half to one bowl

Method:

1. Snow crabs washed and set aside.
2. Heat the wok, add oil, add chopped garlic, ginger, chopped Chili until fragrant.
3. Add snow crabs and cook till color turn red. Then add  in  Thai chili sauce, tomato sauce, chili sauce, chili paste, sugar,soy sauce and continue to stir, add about half bowl of water( if need more sauce can add more water at the mean time tomato sauce and chili sauce also need to add more ) , cover the lid, simmer for 5-10  minutes until the sauce become thicken, and finally stir in 3
eggs, mix well, turn off the stove. Enjoy :D




I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out.

Christmas Hokkaido Cupcakes

 Christmas is around the corner. I baked these beautiful cupcakes for a Christmas party.

Recipe adapted from Baking Wonderland

Hokkaido Chiffon cupcakes
*makes 8 cupcakes


Ingredients: 3 egg yolks
40g corn oil
60g milk
90g Low Gluten flour


3 egg whites
1/4 tsp cream of tartar
60g castor sugar



Fresh cream filling:
60g dairy whipping  cream
10g Sugar
( Whipped till soft peak )

Method
1. Whisk egg yolk,add in oil and milk and mix well.
2. Sift flour into the egg yolk mixture.
3. Beat egg whites with cream of tartar until foamy and then add in sugar and beat till soft peak.
4. Fold in half of the egg whites into the mixture and mix well. Then add in the other half and mix them evenly.
5. Fill the mixture into the cups.
6. Bake at pre-heated oven at 170c for 30- 35mins. Leave cool.
7. Make a small hole at the middle, pipe the cream into the cake.
8. You can either chill before serving or have it straight after filling in the cream.



北海道戚风杯子蛋糕 (可做8个杯子蛋糕 )
蛋白3个
塔粉1/4tsp
糖60g
(打至硬性发泡）

蛋黄3个
牛奶60g
低粉90g
corn oil 40g
香草精适量（我没放）

内馅
60克鲜奶油
10克糖

内馅做法把鲜奶油和糖一起打发。

制作过程- 做法：
1.）把蛋黄打匀，加入corn oil,牛奶,低粉拌匀。偹用。
2.）把蛋白打至粗泡泡后加入Tartar粉打起。慢慢加入糖。打至硬性发泡。
3.）把1/2份蛋白加入蛋黄糊中拌匀。
4.）再倒回剩余蛋白里，轻轻拌匀即可。
5.）把面糊倒入纸杯里，7/8分满就好.
6.）以170度烤30-35分钟.
7.）待凉后才挤入内馅和装饰，然后冷藏才好吃的!




I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out.